1. In a small bowl, combine miso and tamari until smooth. Place salmon on a plate and coat with miso mixture; cover and refrigerate 1 hour. 2. In a small saucepan, cover garlic with cold water. Bring to a boil, and pour off water. Cover with cold water again and bring to a boil. Reduce heat to low and simmer until garlic is tender, about 10 minutes; drain and set aside. 3. Bring a large saucepan of water to a boil. Add edamame; reduce heat and simmer 3 ½ minutes; drain. 4. In a food processor, combines edamame, tofu, and garlic. Process until smooth. With motor running, pour in broth. Add lemon juice, salt, and pepper; process to combine. Pour sauce into a saucepan; warm over low heat. 5. In a large nonstick skillet, heat oil over medium-high heat. Add salmon fillets and reduce heat to medium. Cook salmon until well browned and just cooked trough, 3-4 minutes per side; serve with edamame sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
